Flavor-Packed Turkey Roll Ups (Printable)

Tender turkey cutlets rolled with savory breadcrumbs and herbs, baked until golden. A simple yet impressive main dish ready in one hour.

# What You Need:

→ Turkey & Marinade

01 - 4 large turkey cutlets (about 5 ounces each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried thyme
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper

→ Stuffing

07 - 2 cups fresh breadcrumbs
08 - ½ cup finely chopped celery
09 - ½ cup finely chopped onion
10 - ¼ cup chopped fresh parsley
11 - 2 tablespoons melted butter
12 - ⅓ cup low-sodium chicken broth
13 - 1 teaspoon dried sage
14 - ½ teaspoon dried rosemary
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt

→ For Baking

17 - 1 cup low-sodium chicken broth
18 - Cooking spray or additional olive oil

# How To Make It:

01 - Preheat your oven to 375°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - In a small bowl, whisk together olive oil, garlic powder, thyme, salt, and pepper. Brush both sides of each turkey cutlet with the mixture.
03 - In a separate bowl, combine breadcrumbs, celery, onion, parsley, melted butter, chicken broth, sage, rosemary, black pepper, and salt. Mix well until the stuffing holds together when pressed.
04 - Lay each turkey cutlet flat. Place a quarter of the stuffing mixture at one end of each cutlet and roll up tightly. Secure with toothpicks if needed.
05 - Arrange the roll ups seam-side down in the prepared baking dish. Pour 1 cup chicken broth around the roll ups (not over them). Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until turkey is cooked through and golden. Remove toothpicks before serving.

# Expert Tips:

01 -
  • These roll ups look like you spent hours at culinary school but come together in about twenty minutes of actual work
  • The stuffing stays incredibly moist while baking, creating little pockets of savory comfort inside every bite
  • Leftovers reheat beautifully for lunch the next day, assuming they survive that long
02 -
  • The toothpicks can be tricky to spot later, so stick them in at an angle and count exactly how many you used
  • Let these rest for five minutes after baking or the juice will run everywhere instead of staying where it belongs
  • If your cutlets are thick, pound them gently between plastic wrap or they will roll like a stubborn rug
03 -
  • Use toothpicks with colored heads so they do not camouflage themselves in the stuffing
  • Check internal temperature with a meat thermometer, 165°F is your safety zone and peace of mind

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